2 Layer Pumpkin Cheesecake

I'm making up for lost Kitchen Therapy time! I couldn't get pictures to load and it really irritated me. But I have an alternative figured out so here we go!  This is a combination of 2 things I love....cream cheese and pumpkin. This is so easy to make and would 'impress' your family and friends.

2 LAYER PUMPKIN CHEESECAKE

Makes 8 Servings

1 Serving = 3 PointsPlus™

1 pkg (8 oz.) Neufchatel cream cheese
1 pkg (8 oz.) fat-free cream cheese
1/2 cup Splenda granulated
1/2 tsp vanilla
1/2 cup fat-free egg substitute
1/2 cup pumpkin puree (NOT pie filling)
1/4 tsp cinnamon
dash nutmeg
1/2 cup low fat graham cracker crumbs
fat-free whipped topping

Preheat oven to 350º.

Beat cream cheeses, Splenda granulated & vanilla with a mixer until blended.

Beat in fat-free egg substitute just until blended. Remove 1 cup; set aside.

Stir in pumpkin and spices.

Spray a 9” pie plate; sprinkle bottom with the graham cracker crumbs. Top crumbs with the plain cream cheese mixture and top that with the pumpkin mixture.

Bake 40 minutes or until the center is almost set. Cool completely and then refrigerate 3 hours before serving. Top with a dollop of fat-free whipped topping or eat plain.

MY SPIN: The next time I make this I'm going to put a 1/2 tsp cinnamon and 1/4 tsp of nutmet to give it a little more 'kick'.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan